Monday, 30 May 2016

ANOTHER WINNING MILK TART RECIPE FROM THE SOUTH AFRICAN YOU MAGAZINE – ENJOY!

This is a lovely recipe! I often return to time and again when I have the calories to spare.

Servings: 16 Makes: 2 Tarts

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Do NOT follow recipe in book it is wrong! I have corrected it here.

Tip 1: Only once milk tart mixture has cooked, may you now add your vanilla essence, followed by blending in your butter. Then using a stick blender as mixture further cools down (becomes easier to incorporate air into it). Run your stick blender at an angle incorporating enough air bubbles into filling. Do not over do! Or you will you will start losing air bubbles. Using the tip of your spatula, gently tip mixture out into pie foil plate guiding it out around sides of bowl using the tips of your spatula & incorporating as much air as you can gently easing the filling into pie foil plate & do not press down on top of mixture with spatula). Sprinkle with cinnamon sugar. Allow to cool and refrigerate for at least 3 hours or overnight before serving.

Tip 2: Lovely if you grind a whole cinnamon roll to dust finished tarts with, which I find far superior than using bottled cinnamon powder. It will also enhance your custard if you include a whole rolled cinnamon when boiling your milk. You may also use cinnamon sticks to economize. Remove the cinnamon roll from your milk mixture once done, rinse it off and dry it out for later re-use such as curries etc.

Ingredients:

Pastry crust:

6 Tablespoons / 90 ml butter or use a hard margarine (May also economize by using ½ & ½)